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E. H. MILES ET AL Re. 18,542

COMPOSITION OF VEGETABLE FOOD AND PROCESS OF MAKING THE S-AXE July 26,1932.

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-wi M S 23 HH EUJTACE HAMILTON MILES GERARD REILLY, @Y C\ r-- ReissuedJuly 26, 1932 UNITED STATES PATENT OFFICE EU TACE HAMILTON MILES, OFLONDON, AND GERARD REILLY, OF LUION, ENGLAND COMPOSITION OF VEGETABLEFOOD AND PROCESS OF MAKING THE SAME Original No. 1,775,966, datedSeptember 16, 1930, Serial No. 121,229, filed July 8, 1926', and inGreat Britain July 15, 1925. Application for reissue filed January 11,1932. Serial No. 585,981.

This invention relates to a new concentrated vegetable food compositionand the process of making the same.

One of the objects of our invention is to produce a highly concentratedvegetable food composition made from selected classes of vegetables;this composition is of a pleasant flavour, free from bitterness or otherunpleasant taste, and it contains undeteriorated the greater part of thevitamins, natural plant salts, (metallic salts in organic combination),essential oils and other toodelements of the vegetables (much of whichis lost in ordinary cooking), so combined as to be easy of digestion,and so as to form a curative food suitable for the maintenance of healthand prevention of disease, and which also will remain good and ediblefor many months even though exposed to the air, without the addition ofany preservativewhatever, and without. subjection to great heat as incooking or canning, and which can be packed and transported without riskof deterioration.

Hitherto in order to delay or prevent decay or deterioration of foodproducts, it has been found necessary to subject them to a hightemperature as in ordinary cooking or to prolonged heating as boiling orbaking, and/or also to add thereto some preservative, such as ordinaryrefined (and therefore devitaiized) sugar, table salt, boric acid orformaldehyde. Such sugar sometimes crystallizes when the food is exposedto the air and also is irritating to the. stomach. and is difficult ofdigestion by certain persons. Salt is well known to the medicalprofession to have a deleterious effect on the blood pressure oi certainpersons. Boric acid is alsowell known to be deleterious to health, as isformaldehyde.

High temperatures, such as are used in ordinary cooking, destroy orrender less ca-. 'pable of assimilation some of the vitamins, naturalplant salts, essential oils and other valuable food elements. These areretained undeteriorated by our process in which the temperaturesemployed and the duration of their employment are considerably less thanthose used in ordinary cooking of vegetables.

This results also in great economy 0t fuel and heat.

Moreover, in the process, object of this invention, the use of addedpreservatives is entirely avoided and the product is preserved fromdecay or deterioration by the use of the juice or" vegetables containingsaccharine ma terial, besides other constituents of dietetic andcurative value. Also, the juices obtained in the course of the processare treated so as to hydrolyze the saccharoses, so that crystallizationis avoided, While at the same time the vitamins and other valuable foodelenients in the juices (which are absent from refined sugar) areretained, and so the food value of the product is increased. The highconcentration of the natural salts, vitamins, and the oils ofthevegetables themselves, if any, also act asv a preservative.

eproducethis composition by a new proce'ss (hereafter more particularlydescribed) which consists in selecting vegetables ac-' cording to theirnature and insuitable proportions (as directed by the dietist), somevegetables (Class I) being chosen for their dietetic value, others(Class II, containing at least 1% of saccharine-material) for theirpreservative properties while others (Class III), or" an acid nature,are used for the extraction of the insoluble natural plant saltscontained in the former material. Instead of using vegetable materialfor this purpose, however, dilute mineral acids may be used if productof inferior quality only is sought;

In order'tocarry out the process, according to this invention, after thevegetables have been cleaned, they are com-minuted and the vegetablepulps of Class I and Class II are drained and pressed, toobtain a firstdietetic and a first preservative raw j'uiee; the vegetables of ClassIII are similarlytreated to obtain a first acid raw juice, with whichsome or all. of the residues '(or re sidual matter of vegetable fibre,cell sub stance, presscake's, etc.) obtained from the materials of thetwo first classes are treated for the purpose of rendering soluble theinsoluble natural plant salts which these'res'idues contain, (forinstance, calcium and magnesium phosphates, etc.); and extracting them,together with any other Valuable dietetic and curative material whichmay have remained in the fibres, etc. the residues so treated aredrained and pressed separately ortogether to obtain a second dieteticand preservative juice or acid extract, which is mixed with the firstjuices. The residues may be further treated with another solvent, suchas water," and again drained and pressed to ensure a more thoroughextraction of the valuable constituents, and when a third juice is soobtained, it is added to the others. The mixed juices are warmed to arelatively low temperature till the hydrolyzation ofthesucroses is welladvanced, and then concentrated in vacuo. During evaporation, thehydrolyzation continues; additional flavours develop in the substance,by'the interaction of the various compounds present and the effects ofthe heating and dehydration; also certain volatile constituents (e. g.-essential oils) are vaporized and appear in the condensate; such ofthese as are beneficial may be separated from the condensate andreturned to the concentrate to form the finished product, and contributeto the flavour, the curative effects, and the keeping qualities of thewhole. Some part of the vegetable material may be included in the finalproduct, in a whole or divided state.

As generally carried out, another heat step is introduced in theprocess, at some stage thereof, before the various juicesare mixedtogether for the hydrolyzation step leading to'the formation of thefinal product. The position of this heat step in the sequence ofoperations Varies with the nature ofthe vegetable material. Anycoagulumformed during this heating may be strained ofl, using pressure ifnecessary, and discarded, and when this coagulum is too bulky to allowthe juice to be easily separated from it, it may be gently evaporateddry to reduce the bulk of the coagulum, and the soluble portionextracted by lixiviation with water or other solvent.

The appended table shows in a diagrammatical manner how the process iscarried out, with the exception that the heat step mentioned above doesnot necessarily always take place at the same stage of the process. Inthe diagram it is shown as taking place after the respective firstjuices have been obtained. In certain cases the heat step may bealtogether omitted.-

It may be noted here thathydrolyzation, in ourprocess, differs from thatordinarily employed by chemists, namely, by heating asubstance with acrude acid or alkali, which is not suitable for a food product. In fact,an important new feature of our process .is that such hydrolyzation isperformed, notby mineral acids, but by natuthemselves and by the naturalsalts of the other juices, which constituents all coact in the process.

Another featureof our process which is new and essential to theobtainment of a product of superior quality is that the insolublephosphates in the vegetables are rendered soluble by the use of thefresh nondevitalized juices of acid vegetables or fruit (acid juice III)in the treatment of said residues, instead of mineral acid.

A further feature which is new and essentialto the obtainment of aproduct of su perior quality is that we employ the fresh non-devitalizedjuices of acid vegetables or fruit (acid juice III), as they exist inthe plant, instead of using inorganic acid, to ex tract the naturalsalts, and especially the phosphates of the calcium and magnesium, fromthe said residues.

This extraction is thus effected without destroying the vitalisticconnection between the mineral part and the organic part of said naturalplant salts, in other words, it avoids devitalization of said salts. Theuse of mineral acids to effect the extraction of said salts would havethe effect of-devitalizing them. Also, the phosphates are thus removedfrom the fibre, etc., of the residues in such form as to be directlyassimilable by the human system, in which they are of great value asfood for the brain and nerves and bones. The use of mlneral aciddestroys or reduces this assimilability.

The result of our process is a new and improved food product morebeneficial to health, which contains in a greater quantity and in a moreconcentrated form than in other known food products the natural plantsalts (metallic salts in organic combination) and vitamins of thevegetables themselves; and a special characteristic of this food is thatit keeps edible for many months though exposed to the air.

Our product is useful and alsoof improved eflicacy as a remedy in and apreventive of those states of ill-health which are due to deficiency ofthe natural plant salts and vitamins, and it can be prepared to containspecial-proportions of those natural plant salts which have good effectsin cases of disease by selecting for the process vegetables containingthem, for example (but not limiting it to use in such diseases) salts ofsodium for acidosis in general; of potassium, for can cer; of iron, foranaemia, of calcium for defective digestion of albumen, for too freebleeding, for deficiencies of teeth and bone,

and of tone: to. the bowels. It is an aidin constipation. Magnesium alsoaids in cases of constipation and deficient bowel tone.

For this purpose, vegetables may be selected for use. in our processwhich contain a high proportion of such salts either normally or byreason of being grown on soils which produce in them an excess of suchsalts. The selection of such vegetables and the quantity of them to beused in the process may be left to. the choice of the dietist or chemistdesiring to prepare'such special food by our process for use in the caseof those suffering from one or other of such diseases. An example ofthis preparation is given hereafter.

Our product is characterized by a distinctive pleasant flavour partakingpartly of the combined flavour of the different vegetables used, also bythe absence of all bitterness or unpleasant flavours which may exist inthe vegetables themselves, or may be developed by comminuting thevegetables or otherwise during the process; which unpleasant flavoursare eliminated by the modifications of the different steps. of ourprocess or of their sequence, assetforth. The characteristic flavour ofour product is also created partly by the carameliza-tion which. takesplace during the evaporations, and an agreeable colour is also therebycreated which is useful in making a salable product.

WVhen carrying out this process, it is found that. different kinds ofvegetables require different treatment in order to free them, at

the stage when this can be done in the most simple and efiicient manner,of objectionable flavours which they are apt to develop at certainstages of the process; For example, certain vegetables, if comminutedcold, develop undesirable properties (e. g. onions turn bitter). In thiscasev the heat step is applied before comminution. The vegetables may,however, be sliced, if too large to be readily heated rapidly.

Also, in order to obtain a material of fine flavour and high dieteticand curative value, certain slight modifications of the process areintroduced, according to the nature of the vegetables treated.

Also, in certain cases, some of the juices may be discarded or some ofthe residues may be added to the juice, after grinding if necessary. Forexample, for certain ailments, high proportions of calcium and/ormagnesium are required. In producing the food for such, purpose, juiceextracted from the residue from the first pressing of vegetables of thefirst two classes by the acid treatment, as above described, may formthe bulk of the vegetable juices used (the juices obtained from thefirst pressings of these not being used, in this special case) When avegetable contains an essential oil of undesirable properties (e. g;nauseous flavour) the juice obtained from it as described above may beevaporated separately; the condensate, containing the essential oil, is

discarded, while the concentrate is mixed with the other concentrate, orthe other juices are added to it prior to the final concentration.

The first acid juice may, if desired, be

diluted with water to reduce its acidity or inthe oil may be emulsifiedin order to mix it with the other materials.

For these reasons, in describing hereafter the particular applicationsof the process to these different kinds of vegetables, the vegetables ofClass I are divided into four subclasses needing different treatment onaccount of the different properties of the vegetables they contain.

Sub-class (a)Vegetables from the raw juice of which undesirableproperties, such as bitter or nauseous flavours, characteristic of thevegetable itself, can be removed by heating the juices and straining.(Type spinach, lettuce, cabbage, etc.)

' Sub-class (b)Vegetables the raw juice of which does not contain suchundesirable properties and therefore require no such heating. (Typecelery.)

Sub-class (c)Vegetables which develop undesirable properties such bitterflavours when the cell structure is ruptured by comminuation. (Typeonions.)

Sub-class (d)-Dry, or partly dry material, such as seed vegetables.(Type beans.)

Some materials, for instance, water-crass, may be classified sometimesin one class and sometimes in another, according to the flavour it isdesired to develop, and treated accordingly.

As shown in the following examples, the manufacture of the foodcomposition or product is not limited to the vegetables of one only ofthe sub-classes of Class I; a food composition according to thisinvention may be made with vegetables belonging to two or moresub-classes, as shown in Example V. It is moreover to be understood thatthese examples are for the purpose of illustration only, and that theinvention is not limited thereto.

Example 1. Vegetables (0;).-Preparation of lettuce and cabbage. Afterbeing thoroughly cleaned and all decayed portions and refuse removed,five pounds of lettuce; and twenty of cabbage are divided and comminutedand the resulting pulp drained and ice pressed to obtain as much aspossible of the vegetable raw juice, and the residue of fibre and cellmaterial is reserved. The juice is then heated to 80 C. and on coolingthe coagulum which has formed is strained oil and subjected to pressure.The clear juice (first dietetic juice) is also reserved, the coagulumbeing discarded.

Ten pounds of carrots and ten pounds each of beets and parsnips aretreated in a similar manner and the clear juice (first preserving juice)is also reserved, and also the residue of fibre and cell material.

Ten pounds of tomatoes are treated in a similar manner and the clearacid liquor so obtained (first acid juice) is reserved, the residuebeing rejected. The liquor is diluted with water till the acidity isreduced to 0.35% this diluted liquor is reserved for the acid treatmentof the residues.

The residues reserved are broken up small,

mixed and treated with the acid liquor by sprinkling or spraying, thematerial being stirred and kneaded to ensure mixture and thoroughpenetration by the liquid, the action being continued for an hour. Thematerial is then pressed in order to extract the liquid or second nice.The residue from this second pressing is treated with water in a similarmanner, and further valuable material (third juice) is obtain bypressing. The two first juices and the second and third juices are thenmixed together in one vessel and heated to 80 0., till hydrolyzation ofthe saccharoses is well advanced. The resulting liquor is then cooled toabout 30 C., and introduced in a vacuum evaporator and concentrated tothe final product.

E mample II. Vegetables (b).Preparation of celery. After beingthoroughly cleaned and all decayed portions and refuse removed, thirtypounds of celery are comminuted, drained and pressed, and the resultingjuice (first dietetic juice) reserved without further reatment theresidue of fibre, etc., being also reserved. A first preservative juiceis also obtained from carrots, beets and parsnips, as in Example I, andreserved. The two residues are mixed and treated as in Example I, asecond and third (mixed), juice being obtained in this manner. These aremixed with the two first juices already obtained and further treated asin Example I. The flavoured essential oils of the celery'are separatedfrom the condensateand remixed with the concentrated product.

Example [1]. Vegetables .Preparation of onions and water-cress. Afterbeing thoroughly cleaned and all decayed portions and refuse removed,fifteen pounds of onions and five pounds of water cress are sliced ordivided so that the thickest parts are not more than A in. thick, andare heated with steam or by plunging them in hot water, the materialbeing heated to between and (1.,

but not subjected to a long cooking. The ma-. terial is then comminutedand the. pulp drained and pressed as before. The juice and residue arereserved and the rest of theprocess is carried out as in Example I.

E sample I V. Vegetables (d).Preparation of haricot or Lima beans. Afterbeing thoroughly cleaned and all decayed portions and refuse removed,twenty pounds of haricotor Lima beans and two pounds of bran are coveredwith fresh water, and allowed to swell and soak. After several" hours(the time must obviously vary with the condition of the materials andthe temperature, but should be as short as possible), the liquid isdrained off, the larger material is comminuted and pressed and theliquid is added to the juice so obtained; The resulting first raw juiceis heated and evaporated to dryness in shallow pans over the water-bath,that is to say, without being subjected to any high ten'iperature, andthe dried residue is heated, still on the water-bath, till itdevelops afaint orange-red colour, and at the same time an appetizing flavour, bythe slight dehydration or caramelization of the'constitutents of thesubstance. his dried and treated material is then lixiviated with waterin small quantities to dissolve out the soluble constituents, and theresulting pasty material is drained and pressed; the liquor obtainedconstitutes the first dietetic j nice." The first residue obtained inthe course of this process is reserved for acid treatment. The rest ofthe treatment is carried out as in Example I.-

E mample V.Of vegetables of Class I, sub class (a), 5 pounds lettuce,one-pound cabbage, five pounds watercress, after being thoroughlycleaned and all decayed portions removed, aredivided and comminuted andthe resulting pulp drained and pressed to obtain as much as possible ofthe vegetable raw juice and the residue of fibre etc. is reserved. Thejuice is then heated to 80 C. and, on cooling, the coagulum which hasformed is strained 'ofi and the coagulum subjected to pressure. Theclear juice (first dietetic'juice) is reserved, and also the residue offibre and cell material etc. as in Example I.

Of vegetables of Class I, sub-class (b), thirty pounds of celery, afterbeing thoroughly cleaned and all decayed portions removed, arecomminuted, drained and pressed, and the resulting juice (first dieteticjuice) re-' served without further treatment, asalso' the residue offibre, etc..

' Of vegetables of Class I, sub-class (c) fifteen pounds of onions,after being thoroughly cleaned and all decayed portions removed, aresliced or divided so that the thickest parts are not more than in.thick, and are heated with steam or by plunging them in hot water,the-material being heated to between 75 C.

and 80 (3., but notisubjected to a long cooking. Thematerial is thencomminuted and the pulp drained and pressed as before. The juice andresidue are reserved.

Of vegetables of Class I, sub-class (d), two pounds of beans and twopounds of bran, after being thoroughly cleaned and all decayed portionsremoved, are covered with fresh Water, and allowed to swell and soak.After several hours (the time must obviously vary with the condition ofthe materials and the temperature, but should be as short as possible),the liquid is drained off, the larger material is comminuted and pressedand the liquid is added to the juice so obtained. The resulting firstraw juice is heated and evaporated to dryness in shallow pans over thewater-bath, that is to say, without being subjected to any hightemperature, and the dried residue is heated, still on the waterbath,till it develops a faint orange-red colour, and at the same time anappetizing flavour, by the slight dehydration or caramelization of theconstituents of the substance. This dried and treated material is thenlixiviated with water in small quantities to dissolve out the solubleconstituents, and the resulting pasty material is drained and pressed;the liquor obtained constitutes the first dietetic juice. The firstresidue obtained in the course of this process is reserved for acidtreatment.

Of vegetables of Class II, twenty-five pounds of carrots and five poundsof beet root, after being thoroughly cleaned and all decayed portionsremoved. are divided and comminuted and the resulting pulp drained andpressed to obtain as much as possible of the vegetable raw juice, andthe residue of fibre, etc. is reserved. The juice is then heated to 80C. and, on cooling, the coagulum which has formed is strained olf andthe coagulum subjected to pressure. The clear juice (first preservativejuice) is reserved, and also the residue referred to above.

All these reserved first juices are mixed together and all thesereserved residues are also mixed together.

Of vegetables of Class III, ten pounds of tomatoes, after beingthoroughly cleaned and all decayed portions removed, are divided andcomminuted and the resulting pulp, separated from skins and seeds, whichare discarded, is then drained and pressed to obtain as much as possibleof the vegetable raw juice, and the press cake or residue of the fruitpulp .is reserved. The juice is then heated to 80 C. and, on cooling,the coagulum which has formed is strained off and the coagulum subjectedto pressure. The clear acid liquor so obtained (first acid juice) isreserved, the residue being rejected. The liquor is diluted with watertill the acidity is reduced to 0.35% this diluted liquor is reserved forthe acid treatment of the residues.

The residues are broken up small, mixed and treated with the acid liquidby sprinkling or spraying, the material being stirred and kneaded toensure mixture and thorough penetration of the liquid, the action beingcontinued for an hour. The material is then pressed in order to extractthe liquid or second juice. This second residue is treated with water ina similar manner, and further valuable material (third uice) is obtainedby pressing. The two first juices and the second and third juices arethen mixed together in one vessel and heated to 80 (1., tillhydrolyzation of the saccharoses is well advanced. The resulting liquoris then cooled to about 30 C. the reserved pulp of the tomatoes isadded, and the whole is introduced in a vacuum evaporator andconcentrated to the final product.

If it is desired to have a product containing more or less potash, soda,lime, magnesium, iron, or other salts suitable for persons sufferin fromcertain ailments such as acidosis, r eumatism, gout, anaemia, etc.,vegetables which contain more or less of said salts can be selected forthe treatment under our process. v

All the vegetables are to be taken in their raw state, thoroughlycleaned and all refuse and decay removed. All the materals of thevessels, etc., which come into contact .with the product in any stage ofthe process, must be such that no deleteriousaction takes'place.

The residues obtained from materials of Class I will have differentvalues as sources of calcium and magnesium, partly on account of thekin-d of soil the vegetables are grown upon. The residues containing themost calcium and/ or magnesium salts are selected for treatment by theacid liquor either by chemical test, or roughly by inspection of theash. The residues selected are collected together and broken up fine sothat they can be readily penetrated by the said acid liquid. This acidliquid is sprayed over the said residues, and the whole is stirred andkneadedto secure mixture and the action is allowed to go on for an hourat a temperature not exceeding C., when the mass is drained and pressedagain to separate the liquid from the residue. The residue is thentreated by adding water, stirring, as before, and draining and pressingwill secure further valuable juice. The final residue is waste. Selectedportions of the other residues, which have not been treated I by acid,may, if desired, be ground fine and added to the concentrated product touse the natural salts still remaining therein.

The final composition or product is a semisolid mass of the consistencyof dough or thick paste. It is plastic, not elastic like jelly. Thespecific gravity is about 1.5. The odour is aromatic and appetizing.;The colour is .a deep brown, slightly reddish. The tasteis compoundedpartly of the characteristic flavours of the vegetables used, withanadditional flavour caused by the slight caralac melization of thoseconstituents which are sensitive to the low temperature employed. It ispiquant with the slight acidity of the acid juice. When diluted withwater it forms an appetizing soup. The water content is about The ashcontent is about 10% notwithstanding that no inorganic mineral salts(such as table salt) are added. The organic part consists largely ofsugars, and other carbohydrates, and also proteids and extractives.

In our present application for patent we desire to claim our new foodand the process of making it broadly and generically; in an applicationof even date herewith we claim one specific form of our invention.

What we claim and desire to secure by LettersvPatent is 1. A process,throughout which the heat employed is not prolonged more than about 1hour at the temperature specified and does not exceed about 80 (1., forthe manufacture of an alimentary preparation of vegetable material (I)having dietetic properties and a vegetable material (II) having also eeservative properties, and vegetable material (III) having acidproperties, comprising the following steps in any order extracting fromafirst dietetic juice, leaving a residue,

extracting from (II) a first preservative juice, leaving a residue,extracting from vegetable material (III) a first acid juice, treating aresidue aforementioned with the acid juice to obtain a second juice,heating a juice till hydrolyzation of the sucroses is well ad vanced,uniting the juices and concentrating the resulting product.

2. A process for themanufacture of an alimentary preparation ofvegetable material (I) having dietetic properties and of vegetablematerial (II) having preservative properties as well as containingvaluable dietetic and curative constltuents, conslsting n sub- 1 Imitting the materials (I) and (II) to a preliminary cleaning, soaking,trimming and di{ viding treatment, draining and pressing (I) to get afirst dietetic juice and a residue, draining to pressing (II) to get araw preserving juice and a residue, heating the said raw. preservingjuice, vpressingthe resulting product to obtain a first preservingjuiceand a residue, reserving and mixing the residues, which still containvaluable residual materials of r dietetic, curative and preservingvalue, treating the aforesaid reserved residues with a diluted acidsolvent of the aforesaid valuable residual materials, draining andpressingto get a second (mixed) juice, mixing the first dietetic andpreservative juices with the second juice, heating the final juicemixture till hydrolyzati'on of the sucroses is well advanced, andconcentrating the resulting product. I a

3. A process for the manufacture of an alimentary preparation as claimedin claim 2, in which a heat step-is introduced in the treatment of thematerials (I), such a step being introduced after the pressing, for thepurpose of producing a coagulum in the raw juice obtained, and theproduct resulting therefrom being further drained and pressed to obtainthe first dietetic juice.

4. A self-preservingalimentary preparation of vegetable materialcomprising in combination a natural non-devitalized extract of vegetablematerials having dietetic and curative properties, and a naturalnon-devitalized extract of vegetable materials having preservative'inaddition to dietetic and curative properties, and an extract, made bymeans of the extracted juices of acid vegetable material, of theselected vegetable residues from which the two first named (simple)extracts were made, the said extract containing, undeteriorated, thevitamins, natural plant salts, essential oils, and other dietetic,curative and preservative natural constituents of the said vegetablematerials which remains good and edible even though exposed to the air.

5. The new vegetable food product com prising a mixture of strictlyvegetable food ingredients only, one ingredient being a naturalnon-devitalized extract of vegetable ma'-. terials having dietetic andcurative properies, and another ingredient being a naturalnon-devitalized extract of vegetable material having preservativeproperties and a third ingredient being an extract from the residues ofthe vegetable treated to obtain the first two ingredients obtained bytreating the said residues with the extracted juices of acid vegetablematerials, the mixture having the following characteristics andproperties, it keeps, remaining good and edible even though exposed tothe air and contains substantially undeteriorated, the vitamins, naturalplant salts and other dietetic, curative and preserv ative naturalconstituents of the vegetables extracted, and. contains a largerproportion of natural salts than the products made with out the acidextract of the vegetable residues. In testimony whereof, we affix oursigna tures'.

"EUSTACE HAMILTOh MILES. GERARD REILLY.

